摘要
为了对柳州预包装螺蛳粉进行客观有效的感官评价,本研究从预包装螺蛳粉的视觉、嗅觉、触觉和味觉四个方面对预包装螺蛳粉进行分析,通过调查问卷、二元对比等方法建立了柳州预包装螺蛳粉感官评价体系.该体系的感官评价指标及各指标最高得分分别为辣油色泽9分、酸味12分、咸度7分、辣度7分、米粉颜色6分、米粉软硬度9分、花生腐竹酥脆度8分、米粉光泽5分、米粉均匀度7分、花生颜色均匀度5分、汤底浓度20分、腐竹颜色5分,满分100分,一份预包装螺蛳粉的最终得分为各指标所得分之和.该研究建立的预包装螺蛳粉感官评价体系,可为预包装螺蛳粉新产品开发中感官评价提供参考依据.
Abstract
In order to make an objective and effective sensory evaluation of prepackaged Liuzhou river snails rice noodle,this paper analyzed the Liuzhou river snails rice noodle from the four aspects of vision,smell,touch and taste from the perspective of consumers,and established the sensory evaluation system of Liuzhou river snails rice noodle through questionnaire and binary comparison.The sensory evaluation indicators of the system and the highest scores of each index were:9 points for chili oil color,12 points for sourness,7 points for saltiness,7 points for spiciness,6 points for rice noodle color,9 points for rice noodle softness and hardness,8 points for peanut and tofu crispness,5 points for rice noodle luster,7 points for rice noodle uniformity,5 points for peanut color uniformity,20 points for soup concentration,and 5 points for yuba color.The full score was 100 points.The final score of a prepackaged snail rice noodle was the sum of the scores obtained by each index.The sensory evaluation system of prepackaged snail rice noodles established in this study can provide reference for sensory evaluation in the development of new prepackaged snail rice noodle products.
基金项目
广西高校中青年教师科研基础能力提升项目(2023KY1778)
大学生创新创业训练计划项目(S202213639046)
大学生创新创业训练计划项目(202013639063)
广西高校中青年教师科研能力提升项目(2021KY1709)
广西教育科学"十四五"规划 2021年度高校创新创业教育专项课题(2021ZJY1527)
企业委托项目()
NETL
NSTL
万方数据